Recipe for a colourful Arugula / Rocket and Bell Pepper Super Salad
When summer hits hard, all you want to do is drink cold beverages and eat fresh, chilled food. If it is no-cook then all the more better. Picture this – a big bowl of salad, with a whole spectrum of colours, tossed in a chilled, cool-green, sour cream dressing! Doesn’t it feel like a knight in shining armour for hot summer afternoons? A tall glass of beer lemonade with this wont be amiss.
So when Cucumbertown (my blog platform) announced a potluck gathering of all CT bloggers, I knew I wanted to take a salad. And it also helped that I had half a tub of sour cream in my fridge asking to be used. These kind of salads, full of the goodness of a variety of vegetables tossed in an interesting dressing, makes such a good centrepiece for your dining table in the summers. Try it sometime, you wont be disappointed! If you are worried about the calories from sour cream, try my simple Green Goddess Dressing made using yogurt, which will be much thinner than this one, but delicious nevertheless. Other option is to use hung yogurt in the place of sour cream, which will give you a thick dressing for fewer calories.
This recipe is just indicative. Feel free to use any other vegetables you have on hand, but make sure you choose vegetables of different colours to make it really come alive!
Arugula and Bell Pepper Super Salad
- 1 red bell pepper
- bell pepper 1 yellow
- green bell pepper 1 small
- cucumber 1 large
- cucumbers 2-3 small European
- carrots 2 medium
- onion 1 medium
- rocket lettuce 2-3 cups leaves or finely shredded
- pomegranate 1 cup shelled
- 1/2 cup parsely finely chopped
- 1/2 cup Sour Cream Green
- Deseed and chop the bell peppers into thin strips.
- Peel and deseed the large cucumber and chop into thin batons.
- Slice off the two ends of the European cucumbers and chop into thin batons. No need to peel them.
- Peel the carrots and chop into thin batons.
- Peel the onion and finely slice it, separate the segments, so you get thin segments of onion.
- Wash the rocket leaves or lettuce in several changes of water. Break the rocket into bite sized pieces. If using lettuce, chop it into bite sized pieces or shred it into thin strips.
- In a very large bowl, add all the prepped vegetables, parsley and pomegranate.
- Add 1/2 cup of the sour cream dip and toss gently until everything is well coated. Reserve some of the dip / dressing to drizzle over the top just before serving.
- Once you have mixed the dressing, serve within 15 minutes to prevent the salad from becoming soggy.
- You can prepare the dressing and keep in refrigerator for a day or two.
- All vegetables for salad can be prepared and stored in a large bowl and covered with cling wrap, stored in refrigerator. Make sure you layer the heavy vegetables at the bottom and the delicate greens on the top, so they donu2019t get bruised.
- Optional: Cooked beans of any kind can be added to give heft to the salad. You can also add croutons or baked tortilla chips to give the salad a fun crunch element.